Beet and Avocado Salad

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
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Oh the fresh flavors of this Beet and Avocado Salad spiced up with our Middle Eastern blend of nut & spices.  Beets usually rank into two various camps.  Some people love them, and others have a strong aversion to them.  I have often heard those in the latter group say “they taste like dirt”.  Obviously that sounds quite unappealling, and I am sorry to say for a long time I fell into that category – I had a true disliking for all things beet related.  When beets recently became popular and trendy in the chef  and culinary worlds, I thought there must be something more to these messy, red, root vegetables and I had a hunch I was missing out on something very special.

Once I learned the process of roasting with a bit of olive oil and sea salt, then marinating the beets in a tangy vinaigrette, I discovered the secret joys of this very popular veggie. The hot oven adds a wonderful roasted flavor and the marinade add a bit of tang.  I have also found them to be delicious eaten raw, much like a carrot stick, and dipping them into spinach dip, hummus, or a creamy tzatziki sauce .  Beets are often used to color food in a reddish/fuchsia pink hue, and with that dramatic presentation in mind, I often make beet hummus, beet vinaigrette dressing, and even beet muffins.  I don’t believe there is another natural, plant-based food out there that can create such magic in tinting foods.  As an important side note, when working with beets, you’ll quickly find your hands will also get the red color treatment.  Not to worry, it washes out, eventually. 🙂

Beetroots are the bulbous portion (taproot) of the beet plant and can be either red or golden.  Both are beautiful, rich colors and I often mix them together in salads, or sometimes use just one color to add pizzazz to foods.  Every part of the beet plant is edible.  The leaves and stems can be chopped up and added into salads, whipped up into a pesto, or sauteed in a bit of fresh garlic and olive oil then served as a side dish.  If you’ve previously not been a fan of beets, I urge you to try them again.  With a little finesse in the preparation, they’ll quickly become one of your very favorites.

Beet and Avocado Salad

4 large servings

Ingredients

  • Cairo nut & spice mix
  • 4 beets, large (8 if small)
  • 6-8 cups fresh spinach
  • 2 ripe avocados
  • 4-6 sprigs baby broccoli
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 generous pinch sea salt
  • candied pecans

Instructions

  1. Wrap beets in foil and bake in a 350° oven for about 30 minutes. After 30 minutes, pierce the beets with a fork and if they are tender, they are ready. If still firm, continue to cook until they are fork tender. Remove from the oven, open up the foil, and allow to cool completely.
  2. With a paring knife, gently remove the skin of the beets. Once cleaned, slice them in half (lengthwise), then slice each half again, forming pretty wedges. Place all the sliced beets into a large mixing bowl, add the olive oil, balsamic vinegar and sea salt. Toss these together gently then set aside to marinate and allow the juices to create a lovely vinaigrette dressing.
  3. Take the spinach and chop ever so slightly just to break it down and make a bit smaller - do not over chop. Arrange the spinach at the base of each individual salad bowl or plate. On top of the spinach, layer the marinaded beets (reserving the vinaigrette left behind), the sliced avocado, the full sprigs of baby broccoli, and the candied pecans. Sprinkle the beets and avocado with generous amounts of Cairo nut & spice mix, take the remaining vinaigrette left behind from the beets, and drizzle over each individual salad.

Notes

If you wish to have a greater amount of beet vinaigrette dressing, double the amounts of olive oil and balsamic vinegar when marinating the beets. This salad would also be wonderful using our Glory Kitchen Mumbai, Penang or Provence blends.

Beet and Avocado Salad - Glory Kitchen
Beet and Avocado Salad - Glory Kitchen
Beet and Avocado Salad - Glory Kitchen
Beet and Avocado Salad - Glory Kitchen
Beet and Avocado Salad - Glory Kitchen